Crostini D'Emily Recipe

These are an absolute staple in our house, like butter or milk (or wine)! I don't use butter, however. I brush both sides of the thinly sliced baguette lightly with the olive oil. Turn them once, half way through baking. You're not limited to fresh garlic either - just sea salt is nice, sea salt and fresh ground pepper, grated Parmesan cheese, or even California-Style garlic salt. Just plain would probably be good too! I guess we use these for just about anything and everything you'd use chips or crackers for! These keep well in a sealed container and are so much better than the thick, stale things you buy at the store!

These are fantastic, I don't spread each piece of bread though, I melt the butter then add the garlic and olive oil then spread them with a pastry brush and sprinkle them with parsley (they just look better) I make 3-4 baguettes at a time and freeze what I don't use and they freeze very well, I serve them with costco's bruschetta, yum....

First, I am aware that reviews should be based on the original recipe, and not on our variations. That said, I made a couple of variations, but this was such a wonderful "base" recipe, I think and hope, my review will be helpful. First, my local grocery store sells pre-cut baguettes, about 1/2 inch slices. Second, instead of brushing the sliced bread with an olive oiil/ butter mixture, I placed the sliced bread on the parchment paper and sprayed with EVOO, turned them over, and sprayed the other side...sprinkling some garlic powder on both sides. I guess I may be a lazy cook, but this worked with my modifications. I topped these crispy buggers with a schmear of whipped cream cheese, a bit of smoked salmon, some dill and a few capers. Super good!

Excellent recipe! I’ve used it now for a couple of years, only I just use sea salt rather than garlic. I found that slicing and freezing the baguette one day, then preparing on a different day, spreads the work time. As another reader suggested, I melt the butter and whisk in the oil, then brush on the baguette slices making prep simple. Then just sprinkle on the sea salt and bake. Also, my local Kroger carries the multigrain baguettes and it makes delicious crostinis!

These were wonderful! I melted the butter, mixed it together with the oil and garlic (I used 3/4 teaspoon granulated garlic), and then spread it on the baguettes with a pastry brush. Very easy to make up and delicious. I will definitely be making these again! UPDATE 7/31/13 - I have made these several times, I love keeping them on hand! I have found that these are also great croutons for salads!! I just break a few slices into little bits and sprinkle them over my salad... delicious!!

Amazing recipe. It turned out perfectly. I flip them at half time and add Parmesan Cheese + Oregano for toppings. They make great appetizers. As others suggested, I make a large batch and freeze the ones I don't use. They freeze well. Thank you for sharing this recipe.

I've always used just olive oil, but I like the idea of adding butter. To the mix I added garlic powder (rather than the minced garlic), black pepper and herbes de Provence. Also, I turned up the heat to 400 and baked a bit longer because my baguette was sliced in-store and was about twice the thickness as those pictured above.

Delicious!! I melted butter in the microwave, mixed with olive oil and jarred minced garlic, then brushed the melted mixture on the bread. Ended up baking it for 15 minutes (10 min + extra 5 min) to get them toasty brown.

Delish! I used French bread and only olive oil. First, I added some garlic powder to the oil. Then used plain olive oil...liked the one with garlic powder better (no surprise). On one sheet, I used sea salt and cracked black pepper. The other sheet, some with rosemary, others with fresh parsley. Just a very light sprinkling of add-ons does the job. Turn over half-way while baking. I use these a lot with salads, but they're great for snacks or with cheese, etc. So much better than the store-bought stuff. Thanks Emily, great recipe! UPDATE 3/2/16: Used garlic-flavored olive oil and topped with salt, pepper, etc for half of the crostinis I made today, and they came out great! Also lowered oven temp to 350, doing 8 min per side.

Did it as recommended, and then melted the butter first on a second batch... took less butter and tasted just as good.

I have made this for40 years! It is an excellent recipe. It used to be so much easier when thin sliced Vienna bread was available. The only thing that I do differently is to put the slices on a sheet pan and bake in a low oven, turning periodically, until crisp. Garlic powder can also be added to the butter in place of fresh garlic.

Bro, this recipe is straight-up wizardry.

Absolutely delicious! These will disappear quickly! Followed the recipe exactly! Yum!

The only change I made was using a savory herbs w/ roasted garlic seasoning. It was divine!

Perfect as is!

I have made this multiple times and every one raves about how delicious it is. I rave about how simple it is as well

This was a great recipe, instead of using butter and olive oil to coat the bread, I used a butter, truffle oil, and garlic mix which tasted amazing.

These were a huge hit at my party. Every last one got gobbled down, both with and without the hummus I served with them. The only thing that I did differently was that I cut the garlic in half so as not to compete with the taste of the spread. They were delish! Thanks for the recipe.

These are delicious!

These were easy to make and were a hit at our gathering. Such a huge money saver as well. Made them to go with spinach and artichoke dip. Everyone was raving over them. Thank you for sharing this one, I’ll definitely be using this one on a regular basis.